Shiso leaf

Harvesters collect fresh shiso leaves at the peak of their aromatic potency, usually in early summer. Workers rinse the foliage to remove soil, then feed it directly into a stainless steel still. Steam passes through the leaves, capturing volatile compounds in the condensate. The resulting oil separates from water, is filtered, and stored in amber glass to protect its light‑sensitive notes. The process yields a clear, pale‑green liquid that retains the leaf's bright, peppery character. Quality control labs test each batch for key molecules such as perillaldehyde and limonene, ensuring consistency for perfumers. The entire operation runs under strict hygiene standards, preserving the natural integrity of the ingredient.